Mile High Enchilada Pie- in crock pot

• servings: 4 servings
• active time: 15 minutes
• total time: 3 hours 15 minutes

Ingredients

8 small (6-inch) Carb Flour tortillas

12 ounce(s) jar of salsa

15 ounce(s) can kidney beans, rinsed and drained

1 cup(s) shredded, cooked chicken

1 cup(s) shredded monterey jack cheese with jalapeño peppers

3 large 18x2-inch strips heavy foil

GARNISHES

- cilantro, red bell pepper, guacamole and sour cream.

Directions

Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier.

Place tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese.

Cover; cook on low 6-8 hours or high 3-4 hours.

Pull out carefully by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired. Serve with guacamole and sour cream.